Thursday, July 18, 2013

Hi Everyone! Today's recipe is another Mexican Dish, this one has been highly requested on my channel, so today I'm going to share with you a family recipe to make "Red Enchiladas", this dish is one of the most popular dishes in Mexico and in the United States, so I really hope you like my version for this dish.

Serves 4-5
Ingredients:
10 chiles Anchos (Find them at Walmart in the International Food Aisle)
5-6 chiles Guajillos (Find them at Walmart in the International Food Aisle)
2 Roma tomatoes
¼ of a small onion
1 garlic clove
Salt to taste
1 pinch of ground Cinnamon
3 cups boiling water
Vegetable oil
2 large chicken breasts, cooked and shredded.
Queso Fresco for Garnish
Crema Mexicana for garnish
½ small onion cut in slices for garnish

On a large skillet or griddle toast the dry chiles for a couple seconds on each side. Make sure not to burn any of them, or your sauce will have a really bitter taste. You just want to toast them for about 5 seconds on each side. Remove the seeds, and stems from the toasted chiles and place the chiles in a large bowl.

On a hot skillet or griddle, add a tiny bit of oil and roast the tomatoes, onion and garlic for about 2 minutes on low heat or until the tomatoes and onions become somewhat softer (they don't have to be super soft), don't let the garlic burn otherwise it will also give your sauce a very bitter taste. Once everything is roasted, add these ingredients to the same bowl with the dry chiles. Pour about 3 cups of boiling water into the bowl, and let the dry chiles and rest of ingredients soak in the hot water.

After 15 minutes, place everything in a blender, season with a pinch of ground cinnamon and salt to taste. Blend on high for about 5 minutes or until well combine into a soft sauce. (Add more water if you need to).

Strain the sauce and bring to a boil, add more water if needed, and also add a splash of vegetable oil, stir together, taste the flavor and add more salt if needed. Let it come to a boil on medium heat.

Heat up the tortillas. I like to heat up the tortillas in a little bit of vegetable oil, the oil will toast the Tortillas a little bit, and that will give them more texture, and will allow them to hold together better after I dip them in the sauce. But if you prefer, you can heat up the tortillas on a griddle or in the microwave.

Once the sauce is done and the tortillas are heated through, now you can make the enchiladas. Grab a tortilla, dip it in the Red Sauce, add some chicken on the tortilla, roll it like a taco, and keep on repeating these steps until you have all the enchiladas done.

After they are done, you can either: 1.- Place them in a baking dish, spoon some of the red sauce all over the enchiladas, garnish with onion slices and bake them in a preheated oven (350ºF) for about 8-10 minutes or until heated through, or place them in the microwave for about 2-3 minutes or until well heated. Garnish with Queso Fresco and Mexican Cream. Enjoy.

Or you can make them the old fashion way 2.- Once you have all the enchiladas rolled like tacos, now preheat a skillet, add a splash of oil, and cook the enchiladas for about 1 minute on each side. This step will take the enchiladas to another level, this step will ensure that the Tortilla has really absorb and sealed all the flavor of the red salsa. So just toast them on the hot skillet for about 1 minute on each side, and then place them on a baking dish, spoon some of the red sauce all over the
enchiladas, garnish with onion slices and bake them in a preheated oven
(350ºF) for about 8-10 minutes or until heated through, or place them in
the microwave for about 2-3 minutes or until well heated.